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Pasta DishesNo. 6126 · The 2026 edition
Pumpkin Ravioli with Sausage and Amaretto Cream Sauce
Creamy pumpkin ravioli with a rich amaretto sauce and spicy Italian sausage makes an elegant autumn meal.
Our own summary of the original by Terri Steffes — the full post and photos live at terristeffes.com.
This recipe combines store-bought pumpkin ravioli with a homemade amaretto cream sauce and crumbled Italian sausage. The sauce is made by reducing amaretto, chicken stock, and heavy cream with garlic and onion. Finished with fresh chives, it's a quick yet impressive dish perfect for fall.
Ingredients
Directions
- Cook the pumpkin ravioli following the instructions on the package.
- Warm the olive oil in a large skillet over medium heat.
- Sauté the minced garlic and onion in the oil until they become soft.
- Pour in the Amaretto and let it simmer until the liquid is reduced by half.
- Add the chicken stock and continue simmering until reduced by half again.
- Stir in the heavy cream and cook until the sauce thickens.
- Plate the cooked ravioli into two dishes, then spoon the sauce over them. Top with the fried Italian sausage and sprinkle with chopped chives. Serve immediately.
More photos
Photos hosted by terristeffes.com.
